Ratatouille Pasta

Ingredients

• 200 g fusilli pasta
• 1 small eggplant
• 1 medium zucchini
• 400 g canned crushed tomatoes
• 1 bell pepper
• 1 small onion
• 3 cloves garlic
• 3 tbsp olive oil
• 2 tsp herbes de Provence
• 1/2 tsp salt
• 1/4 tsp black pepper
• a handful fresh basil(optional)
• 30 g grated Parmesan(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   Dice the eggplant, zucchini, bell pepper, and onion; mince the garlic. (About 15 minutes prep total.)

3. 3

   Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic for 3 minutes until fragrant.

4. 4

   Add the eggplant and cook 5 minutes, stirring occasionally, until it begins to soften.

5. 5

   Stir in the zucchini and bell pepper, herbes de Provence, salt, and pepper. Cook 5 more minutes.

6. 6

   Pour in the crushed tomatoes, reduce heat to medium-low, and simmer uncovered for 10 minutes while you cook the pasta.

7. 7

   Meanwhile, boil the fusilli according to package directions until al dente, about 10-11 minutes. Drain, reserving a splash of pasta water.

8. 8

   Toss the drained pasta with the ratatouille sauce, loosening with pasta water if needed. Top with fresh basil and Parmesan and serve.